Now all does not always go to plan in my kitchen, and when disaster strikes, it strikes and this time it was my Mango Chutney, I burnt it! Take-Two!

Ingredients:

• 4 Green under-ripe Mangoes.
• 3cm Fresh ginger finely diced.
• 3 cloves garlic finely diced.
• 500 gm sugar.
• 1tsp salt.
• 1/2 tsp dried chilli.
• 1tsp cumin seeds.
• 2 cardamom plus 4 cardamom seeds.
• 7cm cinnamon stick.
• 5 whole cloves.
• 250 ml vinegar I use Apple cider but have used white vinegar and malt.
• 5 black peppercorns crushed.

this For later use

Method:

1. Peel mangoes and cut them into small strips.
2. Place mangoes in a large pot. Crush diced ginger and garlic in pestle and mortar and stir into mangoes.
3. Stir in sugar, salt, chili, cumin, cardamom, cinnamon, and cloves. Stir to blend.
4. Cover and leave overnight at room temperature.
5. N.B. We are prone to ants here. Put water into a shallow tray and put the bowl in the center, the ants won’t swim the moat.
6. Next day place mangoes in a heavy-bottomed saucepan over medium heat.
7. Cook stirring occasionally until the mix starts to thicken about 30-45 mins.
8. Stir in vinegar and crushed peppercorns and cook for a further 3 minutes.
9. Put into warm sterilised jars.
10. Enjoy!

Prepared, tried, and tested by Carol Taylor